We're highlighting local and regional bloggers we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Meet today's featured bloggers and blog:
The fact that I never set out to write a food blog must account for my random approach to the genre. It’s hard to explain the exercise in free association characterized by topics such as hyper-masculine lemon bars, rude desserts that show up uninvited to your dinner party, or friends who won’t shut up about their oh-so-fantastic European vacations other than to say it is low-rent psychotherapy for me through a food lens. Whatever I am cooking becomes a Rorschach ink blot reveal of my psyche - like the time a quart of pistachio ice cream taught me things I should have learned in kindergarten.
My small piece of the Internet morphed from its original topic-agnostic format into a food blog the moment I signed up for a CSA basket and realized my first box was actually a weekly delivery of everything I needed to make a batch of organic Pimm’s Cup cocktails. So much for its intended path toward healthy eating!
Suddenly it was obvious to me that food writing was a lot more interesting when it wasn’t just about the food - or when it wasn’t about the food at all. It was also infinitely more compelling than the posts about my cat. (I keep the cat posts up as a reminder to me that no matter how bad a writer I think I am, I used to be a lot, lot worse.)
Since I could never quite master that “dance as if nobody is watching” thing, I instead try to blog that way. This makes it a bit easier to settle a score with my sister - who only knows how to cook one dish; or work out stress related to the discovery that my garage was just destroyed while in the comforting alcoholic haze of several Liberté cocktails. I never forget you can get away with just about anything on a food blog as long as you also dazzle ‘em with insanely chocolaty ice cream desserts.
I don’t like sweets very much so I am just being honest when I say I only bake for attention. Whenever I’m feeling like my ego needs a bit of pumping up I bring something like a tray of peanut black salted caramels to the office so I can feel famous for the day. One should never underestimate the feeling of power that mini-pumpkin doughnut muffins can confer when strategically left out in the office lunchroom.
Adding personal memories and oddball observations to the foods I feature is just my way of adding more flavors to enjoy. Sometimes the flavors are endearing, such as when I blogged Dorie Greenspan’s “Gerard’s Mustard Tart” along with memories of a colorful French couple I met when I traveled to France as a child. (That post actually won first prize at my county fair!)
Sometimes the flavors are off-the-wall, such as when a céleri rémoulade reminded me of the time my boyfriend’s marital indiscretion showed up at our front door unannounced looking for a place to stay. Quelle surprise! Or the time an unmistakable voice on the radio made my heart flutter while describing peanut butter hummus - I surrendered to the memories of my madcap summer love affair with none other than Nigella Lawson. Good times!
And then sometimes the flavors are a bit controversial. I didn’t think suggesting an ice cream maker should be free from bigotry would be a big deal but I lost quite a few followers over that one. I took it as an indicator of a great post!
But mostly my blog is a testament to the rediscovery of my love for cooking and entertaining - a love I had neglected for many years; the result of a multi-year hiatus from the kitchen brought on by a combination of unappreciative significant others, tiny studio apartment kitchens, pesky stints of unemployment and proximity to people whom I felt did it all much better than me.
I have since learned that there are no excuses worthy of ditching a passion and so, with or without Sis. Boom. [blog!], I know I will never neglect my chef’s knives and All Clad again.
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